Ideas Language Stroke Patients

stub ..... MERRY CHRISTMAS! An alternative

Per augurare a tutti my readers a merry Christmas, a bit 'late, here's my recipe for Christmas socket (and' good for New Year's Eve, as a good omen).
The recipe is not 'complicated, rather they are three types of preparations, which are then assembled.
can be prepared at different times, and be assembled on the day you wish to offer the trunk, or, as I have done it the day before and store in refrigerator.
For the log, there are endless' variations, the filling, coverage, rather than all'aromatizzazione pasta.
I did it with sponge cake base (but who want to can 'use the cookie dough) that you can' spice up with anything, lemon, vanilla, rum, chocolate and all sorts of taste that you can think or accept.
For the stuffing ... well ... here span many variations type, custard flavored with propane pleasure, you can 'make chantilly, with the addition of whipped cream, or jam, or even a chocolate ganache that you prefer, or even whipped cream flavored with a spoon cream and brown pieces Maron Glace (de noel holes) or with whipped cream and cherry liqueur (Torchetti Christmas in Malta).
The only trick that I can give you, and 'not to use too runny a filling, an example?
the custard, not 'very suitable as zabaglione. If you're passionate of these tastes, you can always spice up the excellent custard.
Way! You go to start, we need to prepare many things ....

yule logs ( my version)

INGREDIENTS:

For the sponge cake, see recipe on the blog, use the dose for 4 eggs, for the log of photos I've used the dose of 5 eggs but they are excessive, and I 'came a bit' too high and given that I filled a pan 90cm.
But I advise you, if you use a 60 cm dish, using a dose of 3 eggs.

PASTRY CREAM:


4 egg yolks 100g sugar 50 g flour

500 ml of milk aroma
more that 'you like (I used rum)
150 g of dark chocolate to cover (if you want to make chocolate)
100 ml of whipping cream (if sometimes make a custard)

chocolate ganache FOR COVERAGE:

250g of dark chocolate coating
from 250 ml of fresh cream

addition, whipping cream, I use the long-life, and 'more' safe, and keep good form and can be removed (and 'a trick I learned from the baker's oven where I worked) and decorations as you like, that I've made by hand, using sugar paste.

PROCEEDINGS

The day before, and 'should make the ganache, 'cause to congeal, to be able then to work. So we put in a water bath
chocolate, coarsely broken, once melted remove from heat and gradually add the cream and left at room temperature, and mix constantly with a whisk, until 'not be' all mixed, let cool at room temperature, then cover it with plastic sucessivamente.
the morning when we prepare our trunk, we make the custard, beating the egg yolks in a saucepan with sugar, with a whip in hand, (they will be ready once they have changed a bit 'color does not matter if they are fitted) and add our flour, mix well, if you want to be sure of not having lumps, I suggest you sift it, and the built eggs little by little.
If you use natural products to flavor your cream, do so ': Heat the milk with your favorite flavor, which can' be vanilla, lemon, etc. ... so filtered milk flavored with a wire sieve and add it to Ruchè (mixture of eggs and flour) to dissolve well, and used or liquid aromas, or that they are perfectly soluble, can proceed even when cold, add the milk wire to wire and when the cream will 'add liquid flavor chosen.
Place on the stove, mixing constantly with a whisk, until boiling, boil a couple of minutes over low heat, remove from heat, Put the cream in a bowl and cover immediately with plastic wrap, kitchen must 'adhere to the cream, so that cooling, that does not create unsightly cuticles. We
pan melt the chocolate, we're going to add the cream, cover again with foil to contact.
Now to the sponge.
Procedure and 'identical to that described in the post before subsidy-driven, the difference is little nell'inumidire the wax paper that will play' our dish, we would then level off in a more 'homogeneous as possible in order to avoid creating more shares' high or more 'low.
bake but 'static oven to 180 degrees and heat coming from below that is from above, about 10-15 minutes, do the toothpick test.
Meanwhile, the sponge is cooking, we prepare a clean tea towel, lays it on the work surface and sprinkled with sugar.
Once baked the sponge, we take it, and helping with parchment paper, inverting it on canvas.
Gently remove the paper from the sponge, and with the help of the canvas, rolled it up himself.
leave a few minutes our sponge cake in that position, then gently unroll it, leaving it on the canvas.
This operation, we will facilitate 'then rounding success.
Once the cream will be 'completely cooled, whip the cream (I use that already' sugar for convenience ') and gently add the chocolate cream, a little at a time.
Et voila! You have a beautiful chocolate chantilly cream.
If you want to wet the sponge before filling, do it, but do not overdo it, 'cause then nell'arrotolarlo may break.
With our cream filled sponge cake, level, and leaving a 'vacuum board around it. (It will fill' when we're going to roll)
rolled with the help of cloth, our trunk, leaving the crease in the final.
Trasferiamolo tray or platter, and cut off the ends ', which are usually a bit' ugly, empty, with diagonal cuts, then cut 1 / 3 of our Trochetto, always with a diagonal cut, and so we 'made, "the stick" side.
With our ganache, frosted the entire cake, making a knife with veins, like bark.
Now, according to our imagination, we decorate our Trochetto more like 'we like, if you forward the cream, you can make decorations with a sacapoche, but I recommend it ... the final touch to everything from the' a sprinkling Light icing sugar, to be a minute before serving.
MERRY CHRISTMAS !!!!!

this photo and 'was made by the aunt of my husband, just before serving

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Christmas Dinner

raga HELLO I'm back here today will put aside my recipe to give you a menu for lunch or dinner at your choice of Christmas, let's begin.

APPETIZER CRAB AND AVOCADO :

Ingredients.
1: 130gr crabmeat
2: 1 avocado
3: 50 grams of yogurt
4: 50g mustard
5: 50 grams of beans
6: mayonnaise, and chives (available in supermarkets in jars dried)

PREPARATION: Prepare the green beans

to boil, once boiled spezzateli in three. Mix the crab meat with a few small pieces of avocado, then add the chives, green beans, yogurt, a tablespoon of mustard and then like a few tablespoons of mayonnaise. Then mix together until UN compound and put it in the fridge for about an hour. Put the mixture on a plate and try to give it a round shape then garnish with slices of avocado.

PENNETTE FLAT 1, THE THREAD OF GROUPER

1 Ingredients: 5 slices of grouper clean
2: 320gr penne
of 3: 1 / 2 glass of white wine
4: 1 lemon, 1 tablespoon olive oil
5: salt, pepper, parsley and garlic and a slice of onion

PREPARATION:

In a saucepan or in a pan, put a teracotta couple of tablespoons of olive oil, onion chopped garlic finem you fry with low heat, do the frattemppo diced slices of grouper once I put to fry, half-cooked add the wine you blend, then add the lemon juice and finish cooking in the meantime, cook the pasta in boiling water when cooked drain and then add the mixture if you want to make stir-fry or stir just before serving, adding a pinch salt, pepper, and parsley.

2 nd hen ORANGE RIBBON


Ingredients:
1: 1 hen
2: 1 orange
3: white wine vinegar
4 : chives
5: pitted black olives
6: salt and olive oil

PREPARATION:

scaled and filleted the chicken, then let it pass it to pieces in a pan with oil, but the skin side , then make an emulsion of raspberries, olives than you have in your house green black isomma ones you like best, salt, oil and vinegar, then strain the juice and set aside. Peel an orange in live and let the slices. Take galinella pieces and put them in the center of a platter and garnish with slices of orange, add the chives and pour the juice.

If you like the fish you can make a menu of land



ANTIPASTO Antipasto Mushroom

Ingredients for 4:
1: 200g of fresh mushrooms
2: 300g beans
3: 1 ripe tomato
4: parsley
5: salt
6: 100g of mayonnaise

PREPARATION:

Boil the beans, set aside a little of their aqcua cooking, then add the mushrooms to beans thinly sliced, diced tomatoes, combined with mayonnaise and chopped parsley with 2 tablespoons of ammorbitela ' water in the cooking of beans. Then put two tablespoons of salsa on two leaves of lettuce, or if you want to make the fete of bread and grill.

1, PLATE
Farfalle with peppers and robiola

Serves 4.
1: 300gr of butterflies
2: 3 red bell peppers
3: 125g of robiolafresca
4: 1 / 2 onion, 1 / 2 yellow pepper
5: 1 clove garlic, 1 tablespoon of olive oil, salt and pepper

PREPARATION:

Heat up the oven to 200 ° red peppers and cook, turning on both sides so that the cooking is uniform, once cooled, peel and cut in order to get a thread of flesh. While the butterflies cuocino in the pan, sauté in a pan with olive oil and chopped onion then add the fillets with bell pepper, with an immersion blender (or simply a mixer) prepared with a cream robiola and peppers soften with sofrtti of 'pasta cooking water, salt and pepper, and sauté yellow peppers, drained pasta and seasoned, then topped with yellow pepper.

2 ° FLAT
CABBAGE ROLLS CABBAGE WITH COTECHINO

Serves 4 or more people:
1: 1 cabbage
2: slices of bread (vostropiacimento)
3: 100g of mortadella
four: 1 sausage (fresh or precooked)
5: 100 grams of bacon
6: 2 eggs
7: salt, pepper, enough toothpicks to close the rolls
8: 1 cpolla, 1 can of peeled

PREPARATION

Take the cabbage, remove the outer leaves nasty, then take the larger leaves, wash and rinse sccuratamente, then blanch for 3 minutes, one by one, then put the leaves on a table and let it boil cool (be careful not to break). Then take a bowl and put the bread in aqcua, when the bread is well soaked squeeze it and put it in a blender, add the sausage over the bread and bacon, in the meantime, cook the sausage when it's ready let it cool, then cut it chunks add it to the rest of the ingredients and blend, try not to overdo it with the mixer. Then take a while the mixture and fill the cabbage leaves, start to roll up carefully, then fold the two outer edges of the leaf and close with toothpicks, repeat for the other leaves in a pan put the chopped onion, add tomatoes and cook a few minutes (4 or 5 maximum)

the past 5 minutes add the rolls you pick the tomatoes and then add salt and pepper to taste.

SWEET

CIOCOLATO MOUSSE WHITE.

Ingredients:

1: 150gr white ciocolato

2: 80g butter

3: 2 egg

4: 3 egg whites

5: 30g sugar

6: 2 cuxxhiai of white rum

7: 80g cream mounted

PREPARATION: Melt the chocolate

a double boiler, remove from heat and add butter, stirring well, let cool and add egg yolks, then the egg whites until stiff add sugar and beat to mount and egg whites. Ciocolata and then add the rum and mix well together, then pour the mixture into molds or cups ice cream, garnish with whipped cream

2 ° DOLCE

cookies GRANDMOTHER FLORIANA

Ingredients

1: 3 eggs

2: 200g butter

3: 300g flour

4: 200g sugar

5: 100g of pine nuts

6: 100g of raisins (or slices of ciocolata or milk or dark chocolate to your taste)

7: 1 bag of baking

8: 100 grams of cereals, and sugar icing

PREPARATION.

Take a bowl, or use the work plan of the kitchen, take the flour and make a hole then add 3 egg whites and 1 yolk then put the butter begins to melt at the touch of warmth from your hands then add the pine nuts 'raisins or chocolate, sugar and yeast corfleks. When the homogeneous mixture and make into balls the size of a tangerine and pressatele slightly then take 5 sheets of baking paper, roll out moisten the biscuits and bake at 180 degrees for 20 or 30 minutes after cooking sprinkle with a little sugar veil.

A MERRY CHRISTMAS TO ALL THE GREAT GOOD GIANO

APPETITE FOR ALL

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eve dinner with my ONLY FISH PAELLA

And here! My first recipe salt, I think I just put sweet eh ??... But no.
I thought I'd suggest it for the day before, especially if spent with relatives who like something different from the usual cod or dried cod, or if the past with friends to exchange gifts.
Procedure and 'a bit' long, ('cause you have to put the clams to purge the night before), but easy if you do you clean the fish at the fish, you will save much time, as now in fishmongers will clean hypermarket as well as mussels. However
the recipe and 'versatile, if you want to do it then with the addition of meat, it will be enough' drop doses of fish and add the chicken and sausage.
For cooking, should the paeliera, which is a low-iron pot, round and large.
But will go very well a normal low and wide pot.

ONLY FISH PAELLA
ingredients for about 6 people

Ingredients: 1kg of mussels

1kg of prawns 500g clams lupine

2 large clean cuttlefish cuttlefish
a small clean
6 prawns or shrimp 1 can of peas for
(or same weight of frozen)
peppers 4 medium-sized colored

1kg 2 white onions 4 tablespoons rice
of tomato sauce or peeled
4 sachets of saffron
1 cube of fish
1 rib of celery 1 lemon

oil and salt

Procedure:
The night before put the clams in salted water to drain, changing occasionally the water.
the same day, in the afternoon, cleaning the mussels (unless you have made yourselves clean the fish) by rinsing in running water and scraping away the dirt 'on the half shell, sbarbatele and put them in a pan with hot oil and a clove of garlic , leave them open.
Use only the shellfish have opened spontaneously and throw the others.
Do the same for the clams, in another pan.
Strain the remaining sauce in the pan molluscs with a very fine mesh strainer and set aside.
Clean the prawns (if used) by cutting the legs, eyes, and the sting and cut a slot on the back.
Put to cook in a pan with hot oil and salt, rigiratele on both sides.
Once cooked, (minutes) set aside, then strain the sauce.
further clean the squid, where it has remained the bill, put them in a pressure cooker to cook for 5 minutes or in boiling water for 15 minutes, take the test with a fork to see if they are tender.
Shell the shrimp, set aside the shells.
Prepare the fish, which will serve 'to cook our rice, 3 liters of water, nut, onion, celery, shrimp and sauce carapci filtered clams, mussels and crayfish.
Bring to a boil for 15 minutes, skimming.
Strain and add the saffron.
Wash the peppers, cleaned and cut into fairly small cubes.
Cut the squid into small cubes, half shell 'of the mussels and clams and drain the peas.
Finely chop the onion, heat the pan with olive oil and add onion.
When the onion is' just wilted, add the peppers and cook for about 15 minutes from time to time by adding the hot broth, if you see it dries.
Add the squid and cook for 10 minutes, basting with more broth.
Add the peas and rice, pour in the broth as a normal risotto, after 5 minutes into the cooking rice, add the past.
5 minutes from the end of cooking, add shrimp, clams and mussels.
Take a large baking dish (or if you have the paella, so let ') put the rice and decorate with the mussels and clams in their shells and shrimp over, you can also decorate with the lemon.
Serve immediately.

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Sunday, a day of apple pie, (APPLE CAKE) if and then 'light ....

This is' a recipe for apple pie, which was approved by my nutritionist, even the original source and own you!
With some of my changes ... it 's really simple, soft and tasty and only 100 cal per 100g, and as' very light ie 100cal for frog!
Place this recipe, because it's really fast, then it is light and in my opinion, you can 'do in these days of pre-holiday or holidays, if you have guests in the afternoon or for a coffee' after dinner, so we do not start immediately to fill as turkeys.
It 's very versatile, meaning that it can do many variations, especially in summer, and when' available greater quantities of fresh fruit.
One of my favorite versions, I do in winter, is the pear and chocolate, with rum ... ... mhmmm a delight, thoroughly recipe I'll post 'doses for this variant.
Ready? We make a pretty sweet?


CAKE APPLE (OR PEAR): (APPLE or PEAR CAKE CAKE)
The doses are for a mold of 24 cm in diameter ( The Doses are for to 10 - es inch round cake pan )

Ingredients (ingredients):
250 g of flour (1 full cup all-purpose flour)
1 packet of yeast (2 teaspoons baking powder)
a pot of yoghurt (125g) (4 oz fat free yogurt)
3 eggs (3 eggs)
180 g of sugar (1 cup white sugar)
3 medium apples or pears (3 apples)

Procedure:
Pre-heat the oven, static, 180-degree heat that comes from above and from below.
prepare the mold, imburrado and floured, or as I do, putting the wax paper and greased and floured behind only the edges.
Beat the eggs and sugar with an electric mixer until 'will be puffy and fluffy (will be light in color), except we mix the flour with the yeast, add, and continue to mix with the whisk until the mixture will 'smooth and homogeneous.
incorporate the yogurt and mix again with the whisk to incorporate well. We prepare
apples, washing and mundane (cleaning them).
As a recipe has 3, and I am clear, I do not 1 and a half into small cubes and add them to the dough too big, the other cut into thin slices, the bath with a few drops of lemon juice to prevent them from black . When we have so
'prepared the apples, put our dough in the mold colandolo in a circle, starting from the edges to the center. We are looking
in concentration, apple slices, overlapping slightly, and trying to cover every space and good hole in the surface of our cake, 'cause when cooked apples tend to fall and leave the area. We complete all
sprinkling of sugar to the surface of our sweet and bake for about 30-35 minutes past the time we do the toothpick test, let cool on a wire rack for cakes.

Directions:

In a bowl combine flour and baking powder and set aside.
In a large bowl , combine eggs and sugar and mix with a handheld mixer until fluffy and puffy .
Add the flour mixture , continuing to mix , untill the dough is smooth.
Combine yogurt and continue to mix .
Wash and peel the apples , and cut 1 and a half of them in dices and slice the rest, then sprinkle   with lemon juice.
Add diced apple mixture with spatula in to mix .
Grease and flour the cake pan .
Pour batter into cake pan and put the apple slices slightly overlapping in a circle , covering the entire surface of cake .
Sprinkle the cake with sugar and bake at 350F degrees for 30-35 minutes .
Check the cooking process by inserting a wooden skewer , if the skewer is coming out dry, the cake is cooked .
Allow it to cool on a rack for cakes .
Variant with pears and chocolate: 1 / 2 cup of all - purpose flour , 1 / 4 cup cocoa powder, 1 teaspoon rum flavoring , 3 or 4 pears .
Enjoy !

this and 'the final result ( This is the final result)

this instead and 'always apple pie, decorated with one coat of jelly sweets
( apple cake brushed with gelatin )

I promised to top that I loved the doses to the variant with pears and chocolate and rum.
Just use 200g of flour and 50g cocoa powder for the dough, use the same amount of pears (if more 'small maybe a couple more) and add to our mix a few drops of essence of rum.
If you want to be more 'pleasure, to do some doodle board, once the cake is cool, with the chocolate shell, warmed in a water bath and poured with a fork on the surface of the cake.

and here's the twist: pear chocolate and rum
( variant with pears and chocolate rum)

However we sbizzarirci with variations, we can add to the classic, raisins, chocolate chips, cinnamon, we can make it with canned peaches, or , 'cause not with the pineapple, the only fruit that I can not recommend are the Strawberry ... guys in person ... and I tried and' failed crap, but 'you tried and maybe you do know Aunt Tart!

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with this cold ... DONUT! (BRRRR. ... ... WINTER)

Given the time off ....

the .... my ever-present desire to turn the oven and 'perfectly right, so I thought I'd post a nice recipe for cake, classic ricotta and raisins and almonds, very spongy and do not let that feeling of tongue tied, which I usually leave the other donuts.

Then you put on? Home more 'hot, because you have turned on the oven, it's cold outside, throws, a movie or your favorite suid or a book, tea, milk or a chocolate ... and a few slices served on a plate of tasty and fresh donut, maybe a little 'warm in the table by the couch.

Simply ... DIVINE!

Ok, what are you waiting? Come on, we make this magic happen!

SEAT CLASSIC

dose for 2 loaves

Ingredients:

400 g flour 200 g sugar

3 eggs 100 g butter, softened 1 packet

baking powder 1 / 2 cup milk (or half if you find greek yogurt Compact)

half lemon peel grated

Procedure:

Pre-heat the oven, static (No fan), a 180-degree heat coming from below to above.

Mix all ingredients well with your hands on a board (or if you own the planet, insert the accessory leaf) so that you can blend in well, especially does not leave bits of butter, if you use milk, I recommend to put it little by little, because 'the ability' absorption of the meal varies, but you will have less problems with consistency, if you use yogurt compact.

However, the dough should be no liquid, the consistency of a pastry more 'soft, cream.

Line a baking tray with baking paper.

At this point, your buns formed, or to finger rolls or loaves, helping you with your hands or a spatula also called tarot.

sprinkle of sugar, and avoid heaping too much, 'cause can lead to cracks in the surface of the ring, due to its weight.

Bake and let cook for about 30 minutes, check that the edges do not brown too much especially if you do not trust your eye, make the classic toothpick test.

For the cake with raisins, ricotta and almonds, and the proceedings 'of the same classic pear' use 200g ricotta cheese instead of milk or yogurt, 80 g of raisins previously soaked in rum, maraschino or diluted with hot water, and 50g of almonds not peeled or skinned, you can also chop them coarsely, to instead use the seal, powdered sugar and granulated sugar.

Mix all the cake as classical, and finally we combine the raisins and squeeze the almonds, spread the granulated sugar and sprinkled with plenty of icing sugar, (tanto!! 'Cause it tends to be absorbed from mixing).

cooking and 'the same, but it tends to darken more', do the toothpick test

And now .... enjoy your donut in peace, or many friends and un po' di vinello dolce!!!

CLASSIC CIAMBELLA:

( dose for 2 loaves)

ingredients:

4 cups all purpose flour

3 eggs

1 stick unsalted butter

1 cup white sugar    

1 tbs baking powder

1/2 cup whole milk or sour cream  

1/2 lemon grated rind

finishing:

1/4 cup white sugar

for ciambella whit raisins and almonds:

add: 1/2 cup of raisins soaked in rum and 1/4 cup of almonds.

Finishig: 1/4 cup of sugar powder and granutaled sugar.

Directions:

Mix all ingredients in a bowl with your hands or with standmixer with flat beater.

The dough should be soft and creamy , but workable.

If you ciambella with raisins and almonds , now it 's time to add them to the dough , or only half of the dough , to create two types of ciambella.

On a greased baking sheet , the strands formed with hands or spatula.

Finished with sugar or powdered sugar and granulated sugar .

Bake at 352 F degrees for 30 minutes .

Do the toothpick test , fit it in donut , Whether it will be ' the dry cake and ' ready, let cool e. .. Yummyy !
Enjoy

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Panettone "simple"

I wanted to call it "simple" with the quotes, 'cause the preparation home of traditional Christmas sweets are always a little 'complicated, the holidays were sweet, born in periods when the daily food was scarce, and during the celebrations more' important it gave free rein to the abundance and above all we had more time to devote these preparations.
As our times have changed now, with plenty of food each day and less and less time for preparation, even in times of celebration, I decided to give this recipe that I found on youtube (my most precious and valuable "friend" ) already 'tried and tested.
The cake that results, in my opinion, and 'very soft and remains a long, closed course in a nylon bag and the comfort' largest, is in that prepared the morning, evening and 'beautiful and ready to be fired.
It 's a recipe that I posted this on my old group on facebook, but I have' been much criticized, saying that all this effort to make a cake, when just a few Euros you can find at the supermarket, not worth it.
I think that instead gives great satisfaction, and overall, you really know what to put there.
Sure, you might as well buy in a pastry shop or bakery, but from personal experience, avendoci worked for four years, many bakeries and ovens, they use specific products and artifacts like special flour and butter.
If we want to be really sure of buying genuine products, we must make a compromise with the cost that will result '. Moral of the story and
': Do not think that the posts for that cost a few euro to be genuine and the money you spend in a pastry shop or bakery, for a good product, do you spend on ingredients and you'll save.
Obviously the recipe and 'possessing a viable global, you could try it by hand, but not guaranteed success on the cake, as it must be very experienced to know when the dough by hand and' well-strung. Just
tirade .... fingers in the pie!

PANETTONE

ingredients for a mold for 1kg:

lievitino or BIGA: manitoba
100 g of flour (or other strong flour)
2.5 g yeast (I prefer to use dry yeast and use the tip of a teaspoon) of warm water 65g


MIX: 250g flour
Manitoba (or other strong flour) 100g milk

10 g of yeast beer (or use half a packet of dry yeast)

5 egg yolks 75 g sugar (can be increased to 100, because 'compliance with the dose of the recipe, the cake will not be' very sweet) 1 tablespoon malt
(in mancaza be well honey the same dose)

4g of salt grated rind of 1 orange
100g raisins (if you do not like you can put candies 150g raisins or chocolate chips 100 g) 50g candied

75g butter, softened
1 tablespoon vanilla extract (or 1 teaspoon of vanilla extract)
maraschino or rum for Soak raisins

PROCEEDINGS
First, prepare the biga lievitino called.
We have to dissolve the yeast in warm water and add the flour, kneading.
should be a paste the consistency of the pizza dough, workable and not too sticky.
We put it to rise for about 2 hours, in a bowl with sealing lid (tupperware) in a warm place at home.
Soak the raisins with rum or maraschino choice, diluted with hot water.
After this time, we have made in the global (where we installed accessory hook) flour, let our lievitino, which will be 'doubled in volume, and mix gently.
Meanwhile, dissolve the yeast in the milk, sugar Let's introduce and combine well and knead for about 10 minutes. Let's introduce
malt or honey and then leave again knead 5 minutes.
We combine the orange, while the machine 'running and then gradually, egg yolks, slightly beaten.
Let the mixture absorb the yolks, then add the salt and knead a few minutes.
Now add the soft butter, a little at a time, always waiting for the previous dose of butter, was well absorbed from mixing.
Then add the raisins and candied fruit squeeze a little at a time. Mix until
Strung (20 minutes), you will understand that the dough and 'well-strung, when you come off the edges to form a ball around our hook, and then turn it off and cover with plastic bowl and let rise in warm place for about 2 or 3 hours.
much will depend on 'how and' the hot place to put the dough, I usually will be 'bad to say, but I put it to rise in the bathroom,' cause usually, and 'the place of the house more' warm and humid. When will
'doubled in volume, prey and will expand our dough with your hands on a floured surface.
start giving him creases, as the croissant, that 'we extend our dough into a rectangular shape with your hands, then we take the bottom flap and fold it towards the center, then fold the top over the other.
We turn 90 degrees, with the opening to your right and repeat, the lower edge and then over the top, let's do it three times, then take the dough and form a ball that we put into our mold.
We have our cake in a hot and very humid, to increase the humidity 'I use a trick that is to put a very wet cloth over the radiator in the room where you will get to raise the panettone. Another
care and 'to try to never open the room to avoid currents that could affect all our work and put the molds on a cake of our baking sheet before putting them in yeast, so avoid moving too much when will 'bake time.
Panettone is' ready to be fired when he reached the edge of the mold, I can take 3 to 4 hours, always depends on the degree of heat, but not bake the dough before it reaches the edge.
Bake at 180 degrees for 20 minutes in convection oven and heat coming from below, then lower to 150 degrees and continue to cook another 20 minutes, then do the toothpick test.
Once the baked panettone, to prevent collapsing, that 'the dome loose and we have cooler upside down, inserting knitting needles with iron at the base and resting between two chairs all night.
This process ensures that you avoid the collapse and raisins and candied fruit or chocolate chips is better distributed to the top.
Once cooled, the cake will keep well in a plastic bag tightly closed.
Rather it should be drunk after 4 or 5 days, allowing time so the flavors to settle.

It 's not complicated, and' s harder to write than done, let up on you and happy Zia Tart prepare this recipe and commenting on it, perhaps with some alternatives!

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Sponge cake, soft and good preparation for each

After a day of silence, because the operation to my sweet little dog Neela, that for us (my husband and I) and 'like a daughter, there' nothing better than to think positively.
positive for me is a sweet, soft, and with this recipe, and sure result of simple, everyone can have beautiful sponge cake ups and soft and perhaps more 'genuine, or bought.
The particularity 'of this recipe lies in the simplification of the processing of eggs.
The traditional recipe involves two steps; Beat the egg yolks with sugar and then the egg and combine it all with the risk of removing everything.
In this recipe you mount the whole eggs with sugar, saving time and less fouling bowls, which never hurts in the kitchen.
The only step a little 'critical, which is identical to Recipes "a little 'more' developed 'and' the addition of flour. The
mordibezza, humidity 'of this sponge cake sometimes causes' that we should not even wet and taste of meringue ... to dream!
Ok, ok ... enough with these long prefaces ... it begins!

SPONGE
Remember that in this recipe you will use for each egg takes 30g sugar 30g of flour and the same for the actual doses, must be adjusted according to the size of your mold and how you like it high, I I give you my dose indicative for a mold of 24 cm in diameter.

These are two overlapping sponge, respectively 22 and 26 cm in diameter

INGREDIETI: 5 eggs


150g sugar 150g flour 1 pinch of salt


Preheat oven to 170 degrees , convection oven with heat coming from below.
prepare our mold, a circle opened, the buttered and floured, or, as I do, I put parchment paper and greased and floured behind only the ring, so the extract more 'easily.
Take eggs, at room temperature would be ideal but not essential, add sugar and beat (it takes a little 'patience) for 20 minutes with electric whips, to see if the eggs are well fitted, they must "write", that we raise our notice that the eggs and whisk leaves a mark on the rest of the compound.
Now comes the critical step.
Let's introduce the flour, little at a time, passing through a sieve, mixing from bottom to top.
not add more flour until the first will not be 'completely absorbed. Fake
our dough, we proceed in this way to pour into the mold: coliamolo concentrically, starting from the outside to the center in a circular motion.
By doing this, 'will help it to rise that will result' uniform, without those unsightly bumps power.
Cook for about 30-35 minutes, past this time you can do the toothpick test, I recommend not first, you may compromise the success of the cake.
can allow to cool to room temperature, without leave in the oven off, 'cause you do not deflate', guaranteed!!
And now ... fun stuff it and it uses more 'diverse! Let me know!

... and this is one of its many uses

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Some recipes to warm your heart at Christmas: I'm new

I LOVE CHRISTMAS. I like the atmosphere, the decorations, the preparations, the air ... oh yes! Even the air ... 'cause when Christmas is coming the air changes, you smell fir, even if you do not see one for miles around, the lights, put anywhere, warm scents of cinnamon, mulled wine, orange at Christmas that are found in many grocery stores are or other e. .. above all .. .. sweet, enveloping aromas of chocolate and Christmas spices, gingerbread, nougat, Pandora and panettone, and 'a feast for the sensi.Invito who in his life, has to run constantly, sometimes to stop and test the aromas that this magic spell gives us. And after all that, 'more thing to' warmth, satisfaction and certainty? Make homemade biscuits that attract these delightful scents, that warm the heart, they do "family" maybe in a week and really cold or rainy, when you do not want to out, but to stay at home to enjoy the warmth.
I do them every year, the day of Saint Lucia on December 13, as the Germanic tradition, I prepare my delicious Lebkuchen, to eat with your family and share this with friends and family, perhaps given away in beautiful boxes or glass dishes purchased in an afternoon of Christmas shopping.

Here's my recipe, I will always do double dose, because 'never enough!

Lebkuchen
The number of cookies varies depending on the size of the molds that you will use are biscuits that are made "plan" without haste, putting the time it takes and how all the preparations, with much love.

INGREDIENTS:
300 g of flour

acacia honey 180g brown sugar 180g butter 100g dark


1 egg 1 teaspoon baking powder 100g almond flour

mix christmas spice (or a mixture containing cinnamon, allspice, nutmeg, anise, cardamom)
exists for that specific lebkuchen, and those 'lucky and have it use that
for icing: 125g icing sugar

some drops of lemon juice, just enough to get a creamy dark chocolate 200g
roofing

The day before preparing the dough, putting in a saucepan to melt the butter, once melted add sugar, mix well, then add the last honey, stirring constantly over low heat, once the sugar and honey are dissolved well, and cool off maybe pour it into a bowl, then where we're going to mix everything. Meanwhile
Prepare the flour, sifted with baking powder.
A freezing mixture, we combine the egg yolk and mix well with a whisk, add the ground almonds and spices (I abundance). Let
to add the flour little by little, always mixing with a whisk until it is no longer 'compact, then use your hands to knead.
Once we put all the flour, our dough must 'prove the consistency of a pastry.
As for the pastry, we form a ball and cover with plastic wrap and let stand overnight at room temperature.
The next day we take our dough, preheat the oven to 180 degrees, static, never aired! Possibly with the warmth that comes from above and from below (we all now ultra furnace with a lot of programs). We spread our
dough too thin, about half a centimeter thick (and it 's why I do the double dose, I think they are little to give gifts at all) if needed, Flour the work surface lightly and also rolling pin and gently put our biscuits in a pan covered with cartaforno.
let them cook for 5 minutes, must be soft.
WARNING: When baked our cookies, you will see will be beautiful swollen to deflate after a few seconds and consistency will be soggy, do not worry, the lebkuchen drop and then let it cool a few seconds, it will bring consistency.
Once very cold, can go to frosting and decorating them as more 'like us.
Prepare the chocolate icing, heating in a water bath, which is to put in a pan, a little water, bring to a boil and place over a bowl (which is not plastic) that does not make contact with the water itself, the Our chocolate to cover.
From here, you can ' in two ways: either we make or do the classic chocolate lebkuchen with meta 'chocolate at the bottom and top of the lemon glaze.
I prefer them both, of course, for those just chocolate, once our coverage will be 'liquid asset, we dive our cookies, and with the help of two forks, and we turn them in excess glaze from dripping out and let them cool on a surface covered with parchment paper, if we can enrich them with colored sugar, to be put before the chocolate cools. For
lebkuchen, in my opinion, original, we must do it this way: with a spoon quickly spread a layer of chocolate on the bottom of Our cookies, avoiding making coli that could soil the front, let the chocolate cool well and then prepare the lemon icing using icing sugar and gradually diluted with lemon, until a glaze consistency of our Ciccolo dissolved, cover it with the other side of our cookies, let cool e. ... then .... MERRY CHRISTMAS!

20 Foot Sailboat Kind

Lebkuchen ...

Today I created my first blog of cooking, I know that they have saturated the network, but I want to share with whom and 'enthusiast or those who want to learn what I know,' cause there's' nothing more 'nice to eat what' that has 'made with his own hands .. a friend of mine once told me: "the food for you and' love, then ... who does not accept your food does not accept your love ... "thing was never more 'apt to describe my relationship with cucina.Ce the lighthouse' to get passionate with my blog? Only time will 'dirlo.Vostra
Zia Tart